Scottish Deep-Fried Candy Bar
«...a site examining the magic of the deep-fried Mars Bar. As the bogus, but sensible, Scottish saying goes : "Eit one a di an dei yong and hapee."»
The National Review
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Listing articles 46 to 60 of all 261 articles  Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags  Tandoor-Roasted Pineapple Paneer Peppers Onion Salad
A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!  May I eat your shrimp shells?
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!  Tuiles à l'orange Lenotre Baking Class
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.  Black truffle escaoutoun
This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.  Cannelés Bordelais Popular
Easily one of my top 10 favorite pastries, these humble-looking little crepe dough tumblers are very tricky to make right. Here is how they make it at Lenôtre.  Mont d'Or Vacherin Fondue with Black Truffles
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.  Pistachier at Lenôtre
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.  Foie Gras Stuffed Corn-Fed Chicken
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.  Evian Chocolate Sorbet
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.  I Made My Own Macaronis From Scratch
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!  Roasted Vanilla-Caramel Pineapple
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.  Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.  Creamy Agliata Verde
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.  Chestnut Flour Gnocchis
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.  The 300 Minute Egg Popular
This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor. |
Scottish Deep-Fried Candy Bar «...a site examining the magic of the deep-fried Mars Bar. As the bogus, but sensible, Scottish saying goes : "Eit one a di an dei yong and hapee."» The National Review |
